Perfect Flat Iron Steak
Ingredients for 2
1 1/2 lb Flat Iron Steak
Dry out flat iron steak with paper towel then salt generously on both sides with salt and black pepper. Place in vacuum sealed bag along with some sprigs of fresh rosemary and the minced garlic.
Once water reaches 129.5 degrees, place bag in sous vide for 4 hours.
Once 4 hours has passed, take out and dry the steak again. Remove any of the excess rosemary and let rest for 5 minutes until finishing.
Put a cast iron skillet on high heat. Once pan is really hot add butter, a couple crushed cloves of garlic and sprigs of thyme. The garlic and thyme should never be under the steak, but rather around the edges cooking in the butter.
Once butter and aromatics have been added, sear steak in pan for about 1.5 minutes a side. Try not to move the steak when each side is searing. Feel free to spoon hot butter over the side not searing.
After searing let rest for 5 minutes. Cut thin slices against the grain (check the picture) and enjoy!